Rough Draft 1.0 10/5/2020
Fresh local peaches are one of the best things. Cherished family memories are built upon a box or boxes of freshly picked peaches. The aroma would fill the kitchen and there was no limit on how many you can eat. The race was on to can as many as possible. It might surprise you on just how many peach types there are. Let’s start with the basics.
Clingstone vs. Freestone
This is the general distinction that separates peaches into two groups. A clingstone peach means that the peach flesh is generally attached to the stone which makes it difficult to separate. Clingstone peaches are most commonly used in commercial operations such as canned peaches where machines do all the work. Freestone peaches are what you’ll commonly find in grocery stores. These peaches have flesh that separates more easily from the stone. Note that there are hybrid varieties known as semi-freestone, or semi-clingstone.
Four major types of peaches and their uses
- Yellow Peaches
- Sweet flesh that has a balanced acidity.
- Look for ones heavy for their size with a little give.
- Use your nose, “if it smells like a peach it’ll taste like a peach”.
- White Peaches
- Variants of Asian peach trees.
- Slightly sweeter with lower acidity.
- Best for eating raw or grilling.
- Donut Peaches
- Heirloom variety
- Flat, saucer shape
- Look for these at local farmer’s markets
- In season between July and August.
- A peach without the fuzz.
- May be yellow or white
- Clingstone or freestone
- Sweet, honey-like flavor
- Excellent for grilling and eating fresh